Meat Tajine with Onions and Raisins, Homemade Bread and Pear-Walnut Salad

Ingredients

• 500 g Beef (shank or shoulder) (cut into large cubes)
• 3 Onions (thinly sliced)
• 2 Garlic cloves (crushed)
• 0.5 c. à café Turmeric powder
• 1 pincée Saffron (optional, very aromatic)
• 1 c. à café Fresh ginger (grated)
• 1 c. à soupe Butter (softened)
• 2 c. à soupe Fresh coriander (chopped)
• 2 c. à soupe Olive oil
• 300 g Cherry tomatoes (cut in half)
• 50 g Raisins (soaked 30 min then drained)
• 0.25 c. à café Ground cinnamon
• 1 c. à soupe Honey (or sugar if preferred)
• 350 g Type 45 flour
• 150 g Extra fine semolina
• 4 g Baking powder (or 8 g fresh yeast)
• 5 g Salt
• 6 g Sugar
• 2 c. à soupe Sunflower oil
• 300 g Water (lukewarm)
• 1 c. à soupe Oat flakes (for topping)
• 1 c. à soupe Sesame seeds (for topping)
• 1 c. à soupe Flax seeds (for topping)
• 100 g Cherry tomatoes (salad) (cut in half)
• 5 Radishes (washed and thinly sliced)
• 0.5 Cucumber (half, diced)
• 1 Pear (cut into small dice)
• 1 Carrot (julienned)
• 30 g Walnuts (coarsely chopped)
• 50 g Arugula or frisée (for the salad)
• 1 c. à soupe Olive oil (vinaigrette)
• 1 c. à soupe Balsamic vinegar
• 1 c. à café Dijon mustard

Instructions

1. Preparing the ingredients

   Thinly slice the onions, chop the garlic, grate the ginger, cut the cherry tomatoes, radishes, cucumber and pear. Soak the raisins in lukewarm water for at least 30 minutes, then drain them.

   Time: PT15M

2. Searing the meat and aromatics

   Heat 2 c. à soupe olive oil in the tajine over medium heat. Add the meat cubes, sliced onions, salt, pepper, turmeric, saffron, crushed garlic and grated ginger. Sauté for 5 minutes until the meat is lightly browned.

   Time: PT5M

   Temperature: moyen

3. Adding butter and coriander

   Stir in 1 c. à soupe butter and 2 c. à soupe chopped fresh coriander. Mix quickly then turn the meat over.

   Time: PT3M

   Temperature: moyen

4. Simmering the meat

   Pour about 200 ml water, cover the tajine and let simmer over low heat for 12 minutes.

   Time: PT12M

   Temperature: faible

5. Adding vegetables and dried fruit

   Stir in the cherry tomatoes, additional onion slices, drained raisins, a pinch of cinnamon and 1 c. à soupe honey (or sugar). Lightly salt the onions. Mix gently.

   Time: PT5M

   Temperature: faible

6. Final cooking of the tajine

   Cook over low heat, covered, for 50 minutes until the meat is tender and the onions are melting.

   Time: PT50M

   Temperature: faible

7. Preparing the bread dough

   In a large bowl, combine 350 g flour, 150 g semolina, 4 g baking powder, 5 g salt and 6 g sugar. Add 2 c. à soupe sunflower oil then gradually incorporate 300 g lukewarm water while kneading until a smooth, supple dough forms.

   Time: PT10M

8. First rise

   Cover the dough with a damp cloth and let rest for 30 minutes at room temperature.

   Time: PT30M

9. Shaping and second rise

   Divide the dough into small balls, flatten slightly, place on a baking sheet lined with parchment paper, sprinkle with oat flakes, sesame and flax seeds. Lightly moisten the surface, cover and let rise for 20 minutes.

   Time: PT20M

10. Baking the breads

    Preheat the oven to 250 °C (static heat). Bake the breads 8‑10 minutes on the lower rack, then move to the centre for an additional 5 minutes until golden.

    Time: PT15M

    Temperature: 250°C

11. Preparing the salad

    In a bowl, combine the cherry tomatoes, sliced radishes, diced half‑cucumber, pear dice, grated carrot, chopped walnuts and arugula.

    Time: PT10M

12. Preparing the vinaigrette

    In a small bowl, whisk 1 c. à soupe olive oil, 1 c. à soupe balsamic vinegar, 1 c. à café mustard, salt and pepper to taste.

    Time: PT2M

13. Seasoning the salad

    Pour the vinaigrette over the salad, toss gently to coat all ingredients.

    Time: PT2M

14. Serving

    Place the tajine in the centre of the platter, set the warm breads beside it and serve the fresh salad on the side.

    Time: PT5M

Nutrition Facts

Calories

1260

Protein

55 g

Carbohydrates

150 g

Fat

55 g

Fiber

12 g

Ingredient Substitutions

• Instead of Beef (shank or shoulder): lamb, mutton
• Instead of Onions: shallots
• Instead of Garlic cloves: garlic powder
• Instead of Turmeric powder: saffron powder
• Instead of Saffron: turmeric
• Instead of Fresh ginger: ground ginger
• Instead of Butter: olive oil
• Instead of Fresh coriander: flat‑leaf parsley
• Instead of Olive oil: sunflower oil
• Instead of Cherry tomatoes: regular diced tomatoes
• Instead of Raisins: dried apricots, prunes
• Instead of Ground cinnamon: cardamom
• Instead of Honey: sugar, maple syrup
• Instead of Type 45 flour: all‑purpose flour
• Instead of Extra fine semolina: medium semolina
• Instead of Baking powder: bread yeast
• Instead of Sugar: honey
• Instead of Sunflower oil: olive oil
• Instead of Oat flakes: oat bran
• Instead of Sesame seeds: sunflower seeds
• Instead of Flax seeds: chia seeds
• Instead of Cherry tomatoes (salad): regular tomatoes
• Instead of Radishes: red turnip
• Instead of Cucumber: zucchini
• Instead of Pear: apple
• Instead of Carrot: grated zucchini
• Instead of Walnuts: almonds, pistachios
• Instead of Arugula or frisée: young spinach
• Instead of Olive oil (vinaigrette): canola oil
• Instead of Balsamic vinegar: red wine vinegar
• Instead of Dijon mustard: whole‑grain mustard

Equipment Needed

• Tajine (or cast‑iron pot)
• Chef's knife
• Cutting board
• Wooden spoon or spatula
• Mixing bowl
• Measuring spoons and cups
• Baking sheet
• Parchment paper
• Oven
• Vegetable grater
• Salad bowl
• Whisk

Critical Steps — Do Not Skip

• Sear the meat with the spices to develop aromas.
• Soak the raisins long enough.
• Let the dough rise twice to obtain fluffy breads.
• Slow cooking of the tajine so that the onions caramelize without burning.

Chef Tips from the Video

• Use shoulder beef for more tenderness.
• Add a pinch of ras el hanout for extra aroma.
• Sprinkle the breads with seeds just before baking for optimal crunch.

Troubleshooting

Storage

Refrigerator: The tajine keeps 2‑3 days in the refrigerator in an airtight container. The breads keep 1 day at room temperature or 3 days in the refrigerator.

Freezer: The tajine can be frozen for 1 month in a freezer bag. The breads freeze for 2 months, to be thawed in the oven.

Room temperature: Fresh breads can stay 4‑5 hours at room temperature, protected by a cloth.

Make-Ahead Tips

• Soak the raisins the night before to save time.
• Prepare the bread dough the night before and let it rise in the refrigerator; shape the same day.
• The tajine can be prepared ahead and gently reheated before serving.